試下google “Inhibitory effect of bread crust antioxidant pronyl-lysine on two different categories of colonic premalignant lesions induced by 1,2-dimethylhydrazine” 真係有學術報告唔係吹
想幫手指正:原文其實有啲斷章取義同搞錯。 首先,原本source講嘅麵包皮唔係指一般"白麵包"嘅麵包皮,而係老麵麵團製成嘅傳統酸種麵包(註1),而其中麵包皮入面嘅抗氧化劑pronyl-lysine比較高無錯,源於梅鈉反應(醣類同蛋白質高溫下嘅作用)。呢部份係轉成chinese時不正確。 然後麵包皮"豐富膳食纖"絕對係錯誤。我地先從烘焙煮食同埋基礎科學常識同邏輯諗,成個麵包都係用成份一致嘅麵團,一黎膳食纖維唔會係烘焙過程無中生有,二黎就算有...或者麵團本來就有膳食纖維,都解釋唔到,點解膳食纖維會移動並集中到麵包皮上面。佢地唔係生物啊,單加熱都唔會劇烈到令單一種物質移動... 而how$tuff**work$原文只有提過一次"dietary fiber"膳食纖維,後面無解釋過點解會膳食纖維會比較多。(註2) 事實上係原論文比how$tuff**work$斷章取義(註3)。 論文只係有提及"以往研究一直只有從膳食纖維嘅角度下解釋點解麵包有抗癌嘅潛力",並無話"麵包皮含有更高嘅膳食纖維"。果段係一段前言,意思係佢地想係麵包入面找出膳食纖維以外可以抗癌嘅物質。 最後study係搵到原來麵包皮上面有生成一定濃度嘅pro*nyl-ly*$ine呢種抗氧化劑,而抗氧化物質一直被指可以輔助抗癌。 註1: "... sourdough bread mixture. Through analyzing the bread crust, bread crumbs from the paler inside of the bread and flour ..." 註2: 請查 howstuffworks - Is eating bread crust really good for you? 註3: 請查 Bread Crust And Stuffing Rich In Healthy Antioxidants, "Although previous studies have suggested that bread contains compounds that have a cancer-fighting potential, much focus has been placed on its abundance of dietary fiber, which is believed by some to help prevent colon cancer. "
Basically this is French Toast with cheese sauce covered with chocolate powder. For better presentation, I would rather blend Ovaltin into the sauce, then sprinkle small amount of coco powder and powder sugar on top of the toast for finishing touch. It will look much more classier. Eyes eat first.
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